Stir-Fried Squid with Peanuts & Chiles
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
squid
cleaned |
|
| ¼ | cup |
peanuts
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 | teaspoon |
cilantro
chopped |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| ¼ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
cleaned |
|
| 59 | ml |
peanuts
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 5 | ml |
cilantro
chopped |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 59 | ml |
chicken broth
|
|
Directions
Sauté garlic and chile peppers in half the oil over low heat in a wok or heavy frying pan until garlic is lightly browned.
Add peanuts for the last 30 seconds.
Stir continuously.
Remove ingredients from the pan, add more oil, if necessary, and the squid.
Cook for 30 seconds. Return peanuts, garlic and chiles to pan.
Immediately add all but 1 Tb of the stock, soy sauce and cilantro.
Continue stir-frying for another minute.
Add cornstarch mixture.
When sauce thickens, remove from heat and serve.
Turn and repeat at right angles to original cuts.
Don't cut all the way through the squid body.
Cut each scored squid body into three or four pieces.
When cooked, the squid will roll up and the crosshatching will catch and hold the sauce.
It's much easier to do than to describe.
